Barbequed Shrimp

6 large shrimp or prawns, head-on, if available (we used U5 Prawns for our recipe)

For the cure:

3 tablespoons brown sugar

2 tablespoons soy sauce

¼ teaspoon red crushed chilies

Combine ingredients together and rub the prawns with the cure.

For cooking and serving:

high-temperature cooking oil or nonstick spray, for grilling

limes, for serving

Butterfly and prepare the prawns:

Use a scissor to cut down the convex side of the prawn (with the tail and head facing away from you). Leaving the tail intact, cut about ¾ of the way through the body and head. Gently open the prawn to butterfly it but leave the two sides connected. Discard the vein and rinse the prawns. Pat dry.

Grill the prawns:

Whisk together the ingredients for the cure and brush over the meat of the prawns.

Heat the grill to medium-high heat, about 350˚F - 400˚F. Lightly grease the grates with high-temperature cooking oil or nonstick spray.

Grill for 2-3 minutes per side until cooked through. While the prawns cook, cut a couple of limes in half and grill the cut side until lightly charred. Serve the prawns warm with the cut limes.

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